Cinnamon basil, AKA Mexican Spice basil, is a cultivar of sweet basil containing cinnamite, a chemical compound that gives it its concentrated cinnamon flavor and intense aroma.

The cinnamon basil plant can grow up to both three feet tall and three feet wide. It has small thin serrated green leaves with contrasting pale violet-colored stems and lavender spiked flowers. As its name suggests, cinnamon basil has warm cinnamon properties throughout its composition. Its cultivated primarily for its leaves, which have a spice quality within culinary uses.

Serving Ideas

Cinnamon basil is found primarily as a table garnish and savory element to raw dishes, soups, hot drinks and infused oils. Add chopped fresh cinnamon basil to pumpkin pie filling as an alternative to ground, dried cinnamon. Steep cinnamon basil leaves in water and sugar, bring to a boil to infuse and use this simple syrup to flavor whipped creams or dessert. Puree cinnamon basil with garlic and olive oil for pesto and use to top fresh pasta. Blend cinnamon basil leaves with heavy cream and beat until desired whipped cream consistency, then top brownies or pie. Cinnamon basil is delicate and should be used immediately upon purchase. Store dry and refrigerated for up to a week.

Ethnic/Cultural Info

Cinnamon basil is known as bai manglak in Thailand where the leaves are preferred as an aromatic element to fresh and steamed dishes. The seeds of the cinnamon basil plant are used as a thickening agent but they do not share the aromatics of the leaves.

Seasons/Availability

Cinnamon basil is best suited in temperate climates as a summer crop.